Strawberry Almond Olive Oil Traybake
225 gm sugar
4 large Harvest Haven eggs
240 ml Bioitalia olive oil
1 tsp almond extract
Zest of an orange
200 gm all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
40 gm ground almonds
250 gm Harvest Haven strawberries, thawed
1/4 cup flaked almonds
Icing sugar to dust
In a bowl, sift together flour, salt and baking powder and keep aside.
In a separate bowl, whisk eggs and sugar together, until they start to look pale and creamy (around 5 minutes).
Add in the oil and almond extract and orange zest to egg mixture and beat well to incorporate.
Sift the flour and then almond powder into the egg mixture and mix with a rubber spatula, until the flour is all incorporated, ensuring not to over mix.
Line a 20 cm x 20 cm x 5 cm pan with parchment paper and pour the batter into the pan.
Tuck in the cut strawberries loosely into the batter. Sprinkle the flaked almonds on top.
Bake the cake in 180 C preheated oven for about 40-45 minutes, until the skewer inserted in the middle of the cake comes out clean.
Let the cake cool in the tin. Once completely cooled, cut it into 16 squares and dust with some icing sugar on the top.